Talking About Tofu

There are foods that make my mouth water. Tofu is not one of them!

I have never looked at tofu and thought “yummy!” Mostly it is a vaguely gelatinous food with no color and very little taste. Turns out that because of the texture, color and taste, tofu can be easily transformed into a tasty source of protein.

Much of the tofu in the USA is genetically modified so it is important to look for non-gmo organic tofu. I personally like sprouted varieties the best.

The first thing I do when I get tofu home is to throw it into a marinate and let it soak over night. I generally use soy sauce and garlic. I have tried all kinds of fancy marinades but have found that they tend to be a lot of work for a marginal benefit. So I just keep it simple.

I use tofu primarily in stir fry and casseroles so I keep the preparation uncomplicated and quick. Generally I just sauté it in garlic and onions.

Sautéed Tofu (with garlic and onions)

Prepare the ingredients:

tofu into bit sized pieces

1 onion into very small pieces

mince garlic to taste

Heat 1/4 c of oil; preferably peanut or grape seed (if not available coconut oil or olive oil works fine) and heat. You can test heat by adding a drop of water; when it sizzles the oil is hot enough

Add onions and garlic and sauté until the onions start to clarify – approximately 2 minutes

Add tofu. Stir frequently as it cooks for 5 minutes. Then turn the heat down continue to cook while stirring frequently until the tofu is browned. You may need to add a little oil

When tofu is evenly browned take it off the stove to cool. It can then be used immediately or stored in an air tight container and used as needed. Keeps about 1 week in the fridge.

So, before you give up on tofu either because you don’t like the presentation (gelatinous, colorless and tasteless) or because you don’t trust soy products, you might want to give this a try. People who assure me they “hate” tofu eat it with gusto when prepared this way.

What is a Whole Food Plant-Based Diet

Food with little or not animal-based products such as eggs, dairy products, fish and meat

Food with little or no refined foods like white flour and white sugar

Food diet that is low in fats

About Genene

Whole Food Plant-Based Diet Nutrition Advocate, Counselor and Coach

As a totally recovered Rheumatoid Arthritis patient, a life-long vegetarian, proficient cook, amateur gardener, certified health and fitness consultant and life coach I use by education and experience to help you move towards a plant based diet.

I love helping people develop a plan for tasty, balanced and budget conscious eating.

Together we create a simple guide to planning, shopping, cooking and even growing great food. With your work and my experience and encouragement you easily make the transition to eating a plant based diet.